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    Scott Adams
    Scott Adams

    Taco Pizza (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    1 pound ground beef
    2 tablespoons taco mix
    1 cup water
    2 gluten-free pizza crusts
    2 cups salsa
    2 cup coarsely crushed tortilla chips
    2 cup (8 oz) shredded cheddar cheese
    2 medium tomatoes, chopped
    1 cup shredded lettuce
    1 cup gluten-free refried beans

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    Brown ground beef, drain. Stir in taco seasoning and water. Simmer uncovered for 10 minutes and set aside. Place crusts on un-greased pizza pans. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. Bake at 350F for 13-16 minutes or until cheese is melted. Cut and sprinkle with tomatoes and lettuce.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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